Mexican Style Corn on the Cob

Mexican Corn on the Cob topped with melted butter, chili powder, cotija cheese, salt, and a squeeze of fresh lime juice. This is the perfect addition to your summer barbecue menu. Enjoy as a side dish to any main meal or slice in smaller pieces and serve as a hearty appetizer.

Mexican Corn On The Cob

Have you hit up your local or State Fair yet? We try to get to our local fair every year. It’s a small event, but we get a good turn out for the competitive exhibits and livestock auction. There is also plenty of ferris wheel and twirly rides that everyone seems to enjoy.

Except me.

I stay away from anything that turns me upside down. I get nauseated just looking at those rides! I’m happy to be in charge of holding everyone’s backpack, sunglasses, and sweatshirts until we get to the bumper cars. As crazy as it sounds, I feel safe in that ride. lol

Street Fair Corn

What I really enjoy is the concession stands full of fried twinkies, funnel cakes (extra whipped cream, please!), and one of the newest foods that has made its way to street fairs and county fairs is Mexican Style Corn on the Cob!

Fresh ears of corn are grilled on huge hot grills charing the corn perfectly, and then lathered in butter and a layer of El queso Cotija de Montaña, a salty dry cheese mixed with chili powder.

The traditional Mexican style corn on the cob recipe also includes either mayonnaise or crema. I don’t care for mayo, but the crema is quite tasty.

Feel free to give it a try. The crema is thicker than melted butter and helps glue all the goodies onto the corn.

Frequently Asked Questions – Mexican Corn On The Cob

How Long Does Corn On The Cob Last?

Fresh purchased corn from the produce stand or just harvested from the garden will last 5-7 days in the refrigerator. Leave the corn protected in its husk in the vegetable drawer.

How To Tell If Corn Is Bad?

If you peel back the corn husks and notice mold or a strong smell, then your corn may be rancid and you should toss it. In addition, if you notice a slimy watery texture on the corn, then the corn isn’t good to consume.

I Want To Use Crema. What’s The Difference Between Sour Cream And Crema?

Crema means cream in English. Mexican crema is very similar to sour cream, but it’s not as tart tasting as sour cream. In addition, the texture is a little thinner than sour cream.

Now you can make this tasty corn at home year round! Grill your corn, cook it on the stove or you can also cook the corn in a Crock Pot like this Slow Cooker Corn on the Cob with Cilantro Lime Butter. Happen to have an Instant Pot? Give this pressure cooker corn on the cob method a try!

Which ever method you try you’ll love the sweet corn with the salty cheese and flavorful chili. This Mexican Style Corn on the Cob is a meal on its own!  Enjoy with a refreshing Paloma Cocktail!

Mexican Corn on the Cob

Mexican style corn on the cob topped with cojita cheese, chili powder, and butter. Perfect for your fiesta or summer meal.

5 from 16 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Keyword: bbq, corn, Mexican corn on the cob, Mexican style corn, side dish

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 Servings

Calories: 273kcal

Author: Sandra Shaffer

Ingredients

• 4-6 corn on the cob cooked
• 1 cup cojita cheese grated (your preference – fine like parmesan or in chunks)
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1/4 cup butter unsalted and melted
• 4-6 lime wedges
• cilantro for garnish

Instructions

Prepare corn

• For Slow Cooker method – add 1/2 cup water to to the slow cooker add cleaned corn on the cob. Cover and cook on low for 5-6 hours or high for 2-3 hours. OR Keep corn in the husk following this slow cooker Corn on the Cob method.
• Corn on the Cob Stove Top – Over medium high heat bring a large stock pot of water to a boil. Place clean corn in the pot and cover bringing the corn back to a boil. Cook for 3-10 minutes according to your preference. Remove with tongs and let cool.
• To Grill Corn on the Cob – Remove a couple of layers of the husks and soak the corn in a large pot of water for 15 minutes. Pull down the husks to remove the silk, but keep a couple of layers intact. Over medium heat on oiled grates grill the corn turning them to char the whole corn. Place your corn on indirect heat (sides or a top grill) and cook for about 15 minutes. Remove with tongs and cool before handling.

Cheese Mix

• In a shallow bowl or dish mix cheese, chili and salt together. Coat corn with melted butter and then roll into cheese mix. Garnish with cilantro and serve with lime. Squeeze lime over corn and enjoy!

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 788mg | Fiber: 5g | Sugar: 6g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.